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1
In medium, non-reactive saucepan, combine the cream, 1/2 cup of the sugar, and the vanilla bean and seeds over medium heat.
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2
Bring to a gentle boil, whisking to dissolve the sugar.
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3
In a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar.
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4
Whisk about 2 cups of the hot cream mixture into the egg yolk mixture until smooth.
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5
Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat.
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6
Strain the mixture through a fine-mesh sieve into a clean container.
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7
Preheat the oven to 300 degrees F.
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8
Plating 1: Fill 8 (6-ounce) custard cups with equal portions of the mixture.
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9
Place the cups in a deep roasting pan or baking dish large enough to accommodate the cups without touching.
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10
Fill the roasting pan with enough water to come halfway up the sides of the cups.
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11
Bake in the lower third of the oven until just set, about 45 minutes.
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12
Remove from the oven and remove the cups from the water.
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13
Let cool.
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14
Cover and refrigerate for at least 4 hours or overnight.
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15
Sprinkle each cup with 1 teaspoon sugar.
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16
One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
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17
Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler.
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18
Broil until the sugar caramelizes, 1 to 2 minutes, watching carefully so the custard does not curdle or break.
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19
Remove and serve.
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20
Before serving, sprinkle 1 teaspoon of the remaining sugar on the top of each custard.
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21
Plating 2: Fill a shallow baking dish with the mixture.
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22
Place in a medium roasting pan and fill with enough water to come halfway up the sides of the dish.
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23
Bake in the lower third of the oven until just set, about 45 minutes.
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24
Remove from the oven and remove the cups from the water.
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25
Let cool.
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26
Cover and refrigerate for at least 4 hours or overnight.
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27
To serve, arrange 25 to 35 wafer cookies on a baking sheet (the amount will depend upon the amount spread onto each cookie).
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28
With a flat knife, scoop and smoothly spread the custard mixture onto each cookie.
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29
Sprinkle the top of each lightly with sugar, and using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4-inch above the surface and move the flame in a continuous motion over the surface until the sugar has caramelized.
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30
Wait several minutes to cool before serving on a decorative platter as a passed dessert.
